Homemade cherry sauce
With homemade cherry sauce, you can control the sweetness and decide whether the cherries should retain a little bite. It can be made the day before and warmed through before serving.
Homemade cherry sauce
Serves 4–6
Ingredients
- 350 g pitted preserved cherries
- Juice from the jar
- ½ vanilla pod
- 2 tbsp sugar
- 1 tbsp potato starch or cornflour
- 2 tbsp water
- Cherry wine or port, optional
Method
- Split the vanilla pod and scrape out the seeds.
- Put the cherries, juice, sugar, vanilla seeds and the empty pod into a small saucepan. Bring slowly to the boil, stirring.
- Mix the potato starch or cornflour with the water. Reduce the heat and stir the mixture into the sauce.
- The sauce must not boil once the thickener has been added. Adjust with sugar and, if desired, a little cherry wine or port.
Variation
You can use fresh or frozen cherries instead. Replace the juice with water or orange juice and add a little extra sugar to taste.
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